Thanks to the key ingredient agar, a seaweed-based gelling agent, plant-based cheeses are able to stay solid enough to slice. I must say this isn’t super firm but I was able to easily slice my cheese into cubes and grate.
Try my other amazing vegan cheese recipes, Vegan Parmesan Cheese, Vegan Feta Cheese, Vegan Cheese Sauce.
Vegan Pepper Jack Cheese
Since making Vegan Cheddar Cheese, I have been wanting to share my hard sliceable cashew Pepper Jack Cheese recipe on here, I decided to spend the afternoon making some, it was such a wonderful treat to prepare.
Don’t shy away from making this recipe, it is actually very easy to prepare, the cheese firms up instantly after it is made. In a couple of hours, you will be able to slice and grate your own vegan cheese. I love to use it on top of my pizza.
Vegan Cheese Ingredients
- Cashews
- Water
- Nutritional Yeast Flakes
- Tahini
- Lemon Juice
- Onion Powder
- Garlic Powder
- Salt
- Agar Powder
- Red Bell Pepper
- Jalapeno
- Red Pepper Flakes
How To Make Vegan Pepper Jack Cheese?
- Lightly spray a plastic mold, set aside, Rinse cashews and place into a blender with water, add nutritional yeast flakes. tahini, lemon juice, onion powder, garlic, and salt. Process until smooth and creamy. Set aside.
- Add water to a medium saucepan, add agar powder and stir using a whisk. Heat mixture over medium-high heat while stirring vigorously with a whisk for about a minute until bubbly.
- Pour cooked agar in the cashew sauce that is in the blender, process until thick and creamy.
- Pour the sauce in the prepared mold, stir in bell pepper, jalapeno and pepper flakes. flatten the top using the back of a spoon.
- Chill until set, about 1 hour.
Pro Tips For Making Vegan Cheese
- When cooking the agar powder and water make sure to use a non-stick saucepan.
- Soak cashews for at least 1 hour in cold water if you aren’t using a high-speed blender. If you have a high-speed blender you don’t need to soak your cashews. Your cheese will be smooth and creamy.
- Don’t expect your vegan cheese to be as hard as commercial brands, it will be firm enough to grate and slice, more life a firm soft cheese.
- Some people have had better results with Kappa Carrageenan instead of agar for making vegan sliceable cheese. I find agar just fine.
- Serve this pepper jack cheese, along with Vegan Cheddar Cheese, fruits, antipasto, crackers on your cheese board.
- Because of the addition of the peppers your pepper jack cheese with last for 3 days refrigerated.
Amazing Vegan Cheese Recipes
If you make this recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Also please leave a star rating ;-)
Need some encouragement on your Healthier Steps journey?
Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
Categories
- Categories: Gluten-Free, Vegan
- Course: Snack
- Cuisine: American
Nutrition
(Per serving)- Energy: 132 kcal / 552 kJ
- Fat: 9 g
- Protein: 0 g
- Carbs: 9 g
Cook Time
- Preparation: 15 min
- Cooking: 2 min
- Ready in: 17 min
- For: 8 Servings
Ingredients
- 1 cup cashews
- 1/2 cup water
- 1/4 cup nutritional yeast flakes
- 2 tablespoons fresh lemon juice
- 1 tablespoon tahini paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 cup red bell pepper, finely diced
- 1 medium jalapeno pepper, deseeded and chopped
- 1/4 teaspoon red pepper flakes, (optional)
- 2 tablespoons agar powder
- 1/2 cup water
Instructions
- Lightly spray a plastic mold, set aside, Rinse cashews and place into a blender with water, add nutritional yeast flakes. tahini, lemon juice, onion powder, garlic, and salt. Process until smooth and creamy. Set aside.
- Add water to a medium saucepan, add agar powder and stir using a whisk. Heat mixture over medium-high heat while stirring vigorously with a whisk for about a minute until bubbly.
- Pour cooked agar in the cashew sauce that is in the blender, process until thick and creamy.
- Pour the sauce in the prepared mold, stir in bell pepper, jalapeno and pepper flakes. flatten the top using the back of a spoon.
- Chill until set, about 1 hour.
The meals look so delicious. I need to get some ingredients to make the Pepper Jack Cheese but I did made the Broccoli in Garlic sauce on Monday and really enjoyed it. I also shared the recipe with my vegan friends. I can always find easy, quick and simply recipes here so I thank you very much.
Madrica, thank you, I hope you enjoy it. Thank you for making the Broccoli in Garlic Sauce recipe and also thank you for sharing it with your friends. I really appreciate it
Girl! This recipe is a winner! I could eat it straight out of the blender. SO good. I didn’t have a red pepper so I used a chipotle pepper and jalapeno and man this was good. Thank you! I will be using this for quesadillas, pizza and probably nachos in the future. Thank you again.
Kayla, I’m so happy you enjoyed it. I love your adjustments!
This recipe sounds great. Does it melt well?
Cuales son las medidas de cada ingrediente?
Siga desplazándose hasta la tarjeta de recetas
This was absolutely delicious, thank you for sharing!
Michelle, Can this and your cheddar cheese be frozen and will it change the texture. I made the cheddar and it was wonderful….will make it again.
Rose, I froze the cheddar so that it would grate better, I haven’t tried freezing this one though.
Uh oh Michelle, I wonder if there’s a proper substitute for the cashews and the nutritional yeast as I don’t eat either of them? Can I leave out the tahini paste?
Substitute the cashews with sunflower seeds if you are going nut-free. If you can have nuts, macadamia nut is a great substitute. Leave out the nutritional yeast flakes and the tahini.